Brown meat in oil in soup pot. Add broth, juice, beer, onion, celery, chili powder, basil, garlic, and bay leaves. Bring to boil, reduce heat and simmer covered 2-3 hours. Add carrots and green beans and simmer until tender. Add mushrooms and spatzle and cook 10 minutes more. Noodles can be used in place of spatzle. SPATZLE: Beat eggs slightly. Combine flour, salt, and nutmeg. Beat eggs into flour mixture. Gradually add 1/2 c. milk, then add more milk a tablespoon at a time until the mixture is smooth, soft, and quite moist. Pour some of the batter into a colander and press it through the holes with a spatula into boiling salted water. Cook 5 minutes or until tender, stirring occasionally. Remove with a slotted spoon and add to soup.
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|Serving Size: 1 Serving (1320g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 250 (49%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 251.4mg||77 %|
|Sodium 2965.4mg||102 %|
|Potassium 1163.9mg||31 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 21.5g|
|Protein 39g||56 %|
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Calories per serving: 512
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